Southern Style Corn from the freezer

Now, I don’t actually know if this is southern style corn. In fact, I would guess that it’s not. I just didn’t know what else to call this and southern sounded good (truth be told I was ok with bacon corn, but thought others might find it a little plain sounding…). Please don’t hate me southerners, I love you, I love your food, there are many days a month where I wish I could screw everything, pack up the family, and move to South Carolina. Hugs.

That’s exactly what it is though. Bacon quickly fried crisp, some frozen corn tossed in, then everything seasoned with some salt, pepper, and paprika.

This is also now, hands down, my favorite way to eat corn. That might partly be to blame on the crappy fresh corn we had this year to bbq, but even if that bbq’d corn had been fantastic, this would still be ranking pretty high.

And it is so easy. So, so, so easy. It was a last minute decision to try because my roast was resting so I had about 5 minutes to get dinner on the table and I realized I had meat and potatoes, but no veggie.

Let’s get to it (sorry for the shoddy pictures, the sun is setting early now and I’m struggling to figure out the proper way to light the kitchen).

When I was shopping the other week I saw this. It was $1.75 and I had no idea what I would do with it, so of course I bought it. Any kind of bacon will do though.

I was liking how this was looking already.

Dice it up and throw it in the pan. One small note though: if you stumble upon a little piece of smoked bacon like I did, cut that piece of skin off of it first… made for a bit of tough chewing on some pieces, lol.

Once the bacon is crispy, thrown in your frozen corn kernels.

Once the corn is just about cooked, season to taste with some salt, pepper, and paprika.

There’s just no words how great this was. The bacon added some incredible depth, the seasoning was perfect, and the corn tasted so sweet.

All the amounts are approximate. Just use the amount of corn you usually would for your family, and how ever much bacon you want to. You really can't screw it up. Just remember - you can always add more seasoning, but you can't take it away 🙂

Hey Rachel, it's a Le Creuset enameled cast iron braiser (I think 4.7L, I always tend to buy big). Here's a link to the picture: http://www.lecreuset.ca/Product/Enameled-Cast-Iron/Enamelled-Cast-Iron/Braiser/. I use it for EVERYTHING! It's one of my favorite pots, and you'll see it all over the blog. It's great for making pasta dishes, or anything that goes from the stove to the oven. Plus it looks pretty on the table. The pricing on these buggers is ridiculous, which is why the outlet in Florida is my best friend. I'll save up money all year for when we go. The prices are already slashed by about 30% (or more), plus an additional % depending on how much you buy (I think it was an extra 40% off if you spent $300... so I begrudgingly spent about $310, bought that pan, a giant round one, a frying pan, and a couple of stoneware pieces, and the total was less than $200 all in, it's the only way to do this. If you like these pans, FIND AN OUTLET! http://www.lcstores.com/locations.asp

Hi, I’m Katrina…

I used to be a graphic designer who slept in every Saturday and ate out more than in. Now, I'm a stay at home mom of three little kids who loves cooking great tasting meals at home. I hoard a ridiculous amount of cookbooks, have been known to bbq in three feet of snow, and am obsessed with keeping things organized (though you'd never know it by the state of my house). More about me here...

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